Spicy Queen Chickpea Power Bowl

Serves 3

Prep Time: 10 minutes I Cook Time: 10 minutes

This vibrant Spicy Queen Chickpea plant-based bowl stars protein-packed Queen chickpeas and togarashi-spiced broccoli swimming in a velvety, umami-rich sauce. Ready in under 20 minutes, this quick weeknight dinner delivers bold flavours, serious nutrition, and just the right amount of spice to energise your evening.

Health Benefits

This nutrient-dense meal packs a powerful punch with antioxidant-rich broccoli, probiotics from fermented ingredients like miso and gochujang, and plant-based protein. The combination of fibre, vitamins, and minerals supports digestive health, immune function, and sustained energy—exactly what your body needs after a demanding day.

Spotlight on Gochujang

Gochujang is a traditional Korean fermented red chili paste that adds incredible depth to this dish. This vibrant ingredient offers numerous health benefits:

• Probiotic Properties: As a fermented food, gochujang contains beneficial bacteria that support gut health and improve digestion.

• Capsaicin Content: The red chilli peppers in gochujang contain capsaicin, which can boost metabolism, reduce inflammation, provide pain relief, and support cardiovascular health.

• Antioxidant Rich: The vibrant red colour comes from carotenoids and other plant compounds that help neutralize harmful free radicals in the body.

• Nutrient Dense: Gochujang contains B vitamins, vitamin C, and minerals like potassium, magnesium, and iron.

In this recipe, gochujang adds a complex spicy-sweet flavour that balances perfectly with the umami notes from the miso and nutritional yeast, while its subtle heat helps stimulate digestion and enhances nutrient absorption.

Ingredients

For the Roasted Broccoli:

½ large head broccoli, chopped into florets

2 tbsp homemade vegan cashew Parmesan (make a batch by grinding 6 tablespoons raw cashews, 1 teaspoon garlic powder, 6 tablespoons nutritional yeast and salt to taste in a spice grinder until a fine “crumb” is formed)

2 tsp togarashi seasoning

1-2 tbsp reduced sodium soya sauce or tamari

Extra virgin olive oil spray (optional)

For the Creamy Sauce:

1 packet (308g) silken tofu (can substitute with 1½ cups unsweetened plant yogurt or pea milk*)

4 cloves garlic, minced

1.5 to 2 tbsp gochujang (Korean chili paste)

4 tbsp nutritional yeast

2 tsp miso paste

2 tbsp lemon juice

1 tsp maple syrup

½ cup water (adjust as needed for desired consistency)

For the Pan:

4-6 small spring onions, sliced (white and green parts separated)

1 tsp sesame oil

1 jar of queen chickpeas 570 grams including the liquid

1 bell pepper diced finely

To Serve:

Cooked brown rice

Sesame seeds (optional)

Extra spring onion greens for garnish

*Plant-based milk alternative: If you don't have soy yogurt, combine 1½ cups unsweetened plant milk with 2 tbsp lemon juice and let stand for 5 minutes to thicken before using.

Method

1. Preheat the oven 220°C (425°F) and line a baking sheet with parchment paper.

2. Prepare the broccoli: In a large bowl, toss broccoli florets with soy sauce, togarashi seasoning, and vegan Parmesan. Spread in a single layer on the prepared baking sheet and lightly spray with extra virgin olive oil spray (optional).

3. Roast the broccoli for 10 minutes until edges are crispy and slightly charred.

4. While the broccoli roasts, make the sauce: Combine silken tofu (or soy yogurt or pea milk alternative), garlic, gochujang, nutritional yeast, miso paste, lemon juice, maple syrup, and water in a blender. Blend until completely smooth and creamy. Adjust thickness with additional water if needed.

5. Prepare the pan components: Heat sesame oil in a large skillet over medium heat. Add the white parts of the spring onions and sauté for 1 minute until fragrant.

6. Pour in the sauce into the pan with the chickpeas and spring onions, stirring to combine. Heat gently for 1-2 minutes until warmed through (do not boil).

7. Add the Queen Chickpeas and the liquid from the jar to the pan, the diced pepper and heat through for 5-10 minutes.

To Serve: 

1. Divide brown rice among three bowls. Top with the creamy pea mixture, roasted broccoli, spring onion greens and sesame seeds if desired.

   
   

Recipe Notes:

• The sauce can be prepared ahead of time and refrigerated for quick weeknight assembly.

• For a spicier dish, add more gochujang or a sprinkle of red pepper flakes.

• This versatile sauce works wonderfully with other roasted vegetables like cauliflower, sweet potato, or Brussels sprouts.

• For additional protein, consider adding some pan-fried tofu cubes or edamame.

• If you have IBS you can drain the liquids from the chickpeas and rinse thoroughly and add more fresh water to the pan to make up the sauce.

  
  
  
  

Nutritional value per serving, based on three servings: 381 calories, 10.2 grams of fat of which saturates 1.5 grams, 44.8 grams of total carbs, 22.3 grams of protein, 4.4 grams of dietary fibre (not including brown rice)

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